Fresh Salmon with Lemon Capers

Season both sides of the salmon fillets with salt and pepper. This is crucial to enhance the salmon's flavor. Based on my experience, over-seasoning can ruin its delicacy. Aim for a balanced blend.

In a large skillet over medium-high heat, heat the olive oil. Pro-tip: don't let the oil smoke; it should just shimmer on the pan's surface. If it smokes, the oil may overpower the salmon's taste.

Add salmon to the skillet skin-side up and cook until crispy and golden, about 4 minutes. Then flip the salmon. Cooking it skin side first will get the skin nice and crispy, which adds to the texture.

Lower the heat to medium, then add the minced garlic, capers, and lemon juice to the skillet. Stir everything around the salmon but be careful not to break up the fillets.

Continue to cook the salmon for another 3-5 minutes until it's cooked through or to your preferred doneness. This timing renders a flaky and moist middle. If you'd prefer well-done, extend cook time by a few minutes.

Remove from heat and sprinkle the chopped fresh dill over the salmon. Top it off with lemon slices for additional citrus notes and presentation flair.